Ethnic cooking right now is a combination of “food wannabes” and genuine recipes. Sorting between these two is a problem, even for the skilled. Take the time period “Hawaiian”: any recipe that makes use of a slice of pineapple is dubbed “Hawaiian”. Most of these so-known as ‘ethnic’ and ‘genuine’ Hawaiian meals by no means even heard of the Hawaiian Islands! In a comparable vein, “Greek Cooking” has come to imply any recipe that makes use of both Feta Cheese or Kalamata Olives. This is unquestionably not the entire story, and normally, not even a fraction of the story.
Our recipe right now comes initially from the Greek island of Patmos, the place it more than likely would have been constructed from lamb. Beef was a very scarce commodity in Greece up till latest instances. Most early Greek meat recipes relied on both hen, goat, or lamb. This recipe would have been transferred to Athens late within the Hellenistic interval. It was then embellished by means of the use of potatoes. Potatoes, native to the New World, got here to Greece late within the seventeenth century, so that they undoubtedly weren’t half of the unique make-up of this recipe. Potatoes had been launched to Europe by Spain in 1536, so this recipe will be dated pretty precisely – in its current kind, it’s actually lower than 300 years previous!
Another clue is the use of peppercorns, though this may be deceptive. Common black peppercorns had been recognized in Greece as early because the 4th century BC, however had been very costly and unusual. With such a lengthy and concerned historical past, we can’t instantly use the presence of pepper so far this recipe. Leeks, alternatively, have a historical past in that half of Asia Minor that stretches again to earlier than the 2nd millennium BC. Tomatoes are of the identical household as potatoes (the nightshade household). Again, being of New World origin, the tomatoes on this recipe would have been added pretty late, after the tomato’s introduction to Europe by Spain within the 1540’s.
Athenian Steak and Potatoes
1/2# Boneless Beef Sirloin Steak: minimize two 1/2″ thick, 3″ lengthy items
* 3 massive Russet Potatoes
* 1 10 1/2 oz. Can Beef flavored Broth, low sodium, no fats
1/2 massive Leek
1/2 Green Onion
1 Bay Leaf
1 medium Tomato
* 1/2 Celery Stalk
2 contemporary Basil leaves
* 1/2 tsp Thyme
* 1/2Tbl. Rosemary, floor
* 2 Tbl. Olive Oil
* 4-5 massive Garlic cloves, sliced
* 1 10 1/2 can
1/4 medium Red Onion
Peel potatoes, slice lengthwise into 6 items every. Place Potatoes, Garlic Cloves, Rosemary (sprinkle over Potatoes), and Olive Oil (sprinkle over Potatoes) in a massive, coated baking pan. Bake, coated, in a 400 diploma oven for half-hour.
Devein one Basil Leaf. Finely chop Leek, Green Onion, Carrot, Celery, and Basil. Place Basil, Leek, Green Onion, Carrot, Celery, Peppercorns, Bay Leaf, Water, and Beef Broth in a sauce pan. Boil, coated, on low for 1 hour or till liquid is diminished to 1 cup. Strain liquid and reserve. Discard cooked greens.
Devein 1 Basil leaf*. Dice Red Onion and Tomato. Finely chop Basil. Place in bowl with Thyme and 3/4 cup of liquid from above.
Cook Steak in a no-stick pan with 1/4 cup of liquid (above) till brown, turning usually.
SERVE: Place Steak on plate. Spoon Red Onion and Tomato combination over Beef. Place Potatoes on plate and drizzle liquid from Red Onion and Tomato combination over Potatoes. Serve instantly.
Serves: 2 [double asterisked items for 4 servings]